Chef de Cuisine, Culinary

Position Overview

The Chef de Cuisine is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.
• Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items, including events.
• Create positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resource issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Support staff hiring process; train, schedule, and mentor staff, including apprentice chefs; conduct performance reviews.
• Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Assist at all Food & Beverage functions (i.e. corporate parties, weddings).
• Execute budgets on a daily, monthly, and annual basis; approve budgets with Executive Chef.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.

Personal Attributes

• Highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit.

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• Two years’ minimum experience as a Chef de Cuisine or Kitchen Supervisor or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
• One to three years’ experience supervising a team of managers or another supervisory role required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of food, sanitation, and cost control.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Physical Demands

• Frequent hand washing is required.
• The employee is frequently exposed to heat, steam, fire and noise.
• The noise level varies and can be loud.
• Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
• The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.